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–+ servings

Moroccan Chickpea Soup with Collard Greens

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Rett Soup
Kategori Moroccan
serveringsstørrelse 4 people

Ingredienser
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 2 carrots, diced
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 1 bunch collard greens, stems removed and leaves chopped
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for serving

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
  • Stir in the garlic, cumin, coriander, cinnamon, and cayenne. Cook for 1 minute until the spices smell fragrant.
  • Add the carrots and cook for another 2 minutes, stirring often.
  • Pour in the chickpeas, vegetable broth, and diced tomatoes. Bring the mixture to a simmer.
  • Add the chopped collard greens and cook for 10 to 12 minutes until the greens are tender but still bright.
  • Stir in the lemon juice. Taste and season with salt and black pepper as needed.
  • Ladle the soup into bowls and top with fresh cilantro before serving.

merknader

If the collard greens seem tough, give them an extra 3 minutes of simmering. The soup thickens as it sits, so add a splash of broth when reheating leftovers. Skip the cayenne if you prefer milder flavors, or add a pinch more for extra warmth.
Course: Soup
Cuisine: Moroccan
Equipment: Large Pot, Wooden Spoon, Knife